This dish is extremely aromatic and light, made with a mix of Indian spices like, cumin, coriander and turmeric.

Ingredients

1 head cauliflower, cut into 3/4-inch-wide florets

1/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

5 tablespoons olive oil

1/2 teaspoon cumin seeds

3/4 teaspoon salt

1 medium onion, finely chopped

2 garlic cloves, finely chopped

2 teaspoons minced fresh jalapeño, including seeds

2 teaspoons minced peeled fresh ginger

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon turmeric

1/4 teaspoon cayenne

1/2 cup water

Directions

Preheat the oven to 475 degrees, and place a baking pan on the upper third of the oven.

In a large bowl, add the cauliflower and potatoes and then drizzle with the oil. Sprinkle with the cumin seeds and 1/4 teaspoon salt and toss well.

Empty the cauliflower mixture into the hot prepared baking pan and cook for 20 minutes.

In a medium-sized sauté pan, heat the remaining oil over medium-high heat until hot but not smoking. Sauté the onion, garlic, jalapeño, and ginger, stirring frequently for 10 minutes. Sprinkle in the ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and continue to cook for 3 minutes.

Pour in the water and stir the mixture, loosening any bits from the bottom of the pan.

Add the roasted vegetables to the spice mixture and stir to combine. Cook for an additional 5 minutes, covered. Stir occasionally to prevent sticking.